Preheat oven to 200°C. Brush the capsicums with half the oil. Place on a baking tray and roast for 45 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 20 minutes to cool. Peel the skin and cut the flesh into thick strips.

Step 2

Place mince, onion, mint, garlic and cumin in the bowl of a food processor. Process until the mixture just comes together. Season with salt and pepper. Divide mince mixture into 4 portions. Shape each portion into a patty.

Step 3

Preheat grill on high. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the patties for 5 minutes each side or until cooked through.

Step 4

Meanwhile, place bread, cut-side up, on a baking tray. Cook under grill for 2 minutes or until toasted.

Step 5

Divide bread bases among serving plates. Spread each with 2 teaspoons of the dip. Top with the rocket, lamb patties, feta, capsicum and a dollop of the remaining dip. Season with pepper. Top with the bread tops and serve immediately.

Ratings & Comments

Ratings & Comments

This was soooo yummy! Just the right amount of flavour. I was concerned that the meat patties wouldn't stay together, but I made them according to the recipe and put them in the fridge to 'rest' for about half an hour before cooking them and they were great. Will definitely make these again.